I love going out for Mexican food but I am always looking for recipes that are as good or even better than what I get at a Mexican restaurant. Mexican Rice from Joanna Gaines’ Magnolia Table Cookbook is one of those recipes. This rice is exactly what you’d find in an authentic Mexican restaurant but you can make it at home whenever you want. Plus, it’s the perfect side dish for Beef Enchiladas!
This recipe is so simple to make and in just under an hour you have this yummy side dish that pairs well with any Mexican food or it can be a nice little snack all on it’s own.
Mexican Rice embodies the essence of Mexican cuisine—bold, vibrant, and full of flavor. So why not bring a taste of Mexico into your own kitchen and savor the magic of this awesome dish for yourself?
What is Mexican Rice?
Mexican Rice is a delicious, flavor-packed side dish that is perfect for any meal and can easily be made at home. This exciting dish features a scrumptious combination of long-grain rice cooked in a blend of tomatoes, onions, and garlic.
It is spiced to perfection, with hints of cumin and chili powder providing a delightful warmth and a smoky undertone. This is a dish aiming to evoke the authentic flavors of Mexican cuisine, a nod to culinary tradition, an homage to simplicity, and a celebration of taste.
Ingredients
- Vegetable oil
- White rice
- Ground cumin
- Tomato sauce
- Onion
- Garlic
- Chicken broth
- Salt
- Pepper
- Cilantro or parsley
How to make Mexican Rice
In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1½ cups of rinsed long-grain white rice. Stir until the rice turns light brown, about 10 minutes.
Stir in 1 teaspoon of ground cumin and cook for 30 seconds. Add 1 finely chopped white onion and 1 minced garlic clove. Cook until they soften, about 5 minutes.
In a 4-cup measuring cup, mix one 8-ounce can of tomato sauce with enough chicken broth to make 3-4 cups in total.
Pour the liquid mixture into the rice. Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Stir once.
Bring the mixture to a boil. Reduce the heat, cover the saucepan, and let it simmer for 20 minutes.
After simmering, remove the saucepan from the heat but keep it covered. Let it stand for 10 minutes.
Use a large fork to fluff the rice. Sprinkle 2 cups of minced fresh cilantro or parsley on top for garnish.
TOOLS FOR THIS RECIPE
(Amazon affiliate links)- These are the tools I use when making this recipe!
- GreenPan Sauce pan– GreenPan’s healthy non-stick coating make cooking a breeze and cleanup is even easier.
- Di Oro Flexible Silicone Spatula–The perfect spatula to keep your GreenPans scratch free.
Mexican Rice
Ingredients
- 3 tablespoons vegetable oil
- 1½ cups long – grain white rice rinsed
- 1 teaspoon ground cumin
- 1 white onion finely chopped
- 1 garlic clove minced
- One 8 – ounce can tomato sauce
- 2¼ cups store – bought chicken broth Homemade Chicken Broth , or water, or as needed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup minced fresh cilantro or parsley for garnish
Instructions
- In a large saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add 1½ cups of rinsed long-grain white rice. Stir until the rice turns light brown, about 10 minutes.
- Stir in 1 teaspoon of ground cumin and cook for 30 seconds. Add 1 finely chopped white onion and 1 minced garlic clove. Cook until they soften, about 5 minutes.
- In a 4-cup measuring cup, mix one 8-ounce can of tomato sauce with enough chicken broth to make 3-4 cups in total.
- Pour the liquid mixture into the rice. Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Stir once.
- Bring the mixture to a boil. Reduce the heat, cover the saucepan, and let it simmer for 20 minutes.
- After simmering, remove the saucepan from the heat but keep it covered. Let it stand for 10 minutes.
- Use a large fork to fluff the rice. Sprinkle 2 cups of minced fresh cilantro or parsley on top for garnish.
